{"product_id":"the-butchers-apprentice-the-experts-guide-to-selecting-preparing-and-cooking-a-world-of-meat-9781592537761","title":"The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat","description":"\u003cp\u003eThe masters in \u003ci\u003eThe Butcher's Apprentic\u003c\/i\u003ee teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-133058\"\u003eAliza Green\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quarry Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/01\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 8.00w x 0.70d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9781592537761\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 1592537766\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB054000\"\u003eSpecific Ingredients | Meat\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAliza Green\u003c\/b\u003e is an award-winning Philadelphia-based author, journalist, and influential chef whose books include \u003ci\u003eThe Butcher's Apprentice\u003c\/i\u003e, \u003ci\u003eMaking Artisan Pasta \u003c\/i\u003e(Quarry Books, 2012), \u003ci\u003eThe Fishmonger's Apprentice\u003c\/i\u003e (Quarry Books, 2010), S\u003ci\u003etarting with Ingredients: Baking\u003c\/i\u003e (Running Press, 2008), \u003ci\u003eStarting with Ingredients \u003c\/i\u003e(Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), \u003ci\u003eBeans: More than 200 Delicious, Wholesome Recipes from Around the World\u003c\/i\u003e (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e, \u003ci\u003ePhiladelphia Daily News\u003c\/i\u003e, and \u003ci\u003eCooking Light \u003c\/i\u003emagazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for \"Best Single-Subject Cookbook\" in 2001 for \u003ci\u003eCeviche!: Seafood, Salads, and Cocktails with a Latino Twist\u003c\/i\u003e (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSteve Legato\u003c\/b\u003e is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in \u003ci\u003eArt Culinaire\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eFood and Wine\u003c\/i\u003e, \u003ci\u003eWine Spectator\u003c\/i\u003e, \u003ci\u003eFood Arts\u003c\/i\u003e, \u003ci\u003eGQ, Departures\u003c\/i\u003e, \u003ci\u003eWine \u0026amp; Spirits\u003c\/i\u003e, \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e, \u003ci\u003ePhiladelphia Magazine\u003c\/i\u003e, \u003ci\u003eDelaware Today\u003c\/i\u003e, \u003ci\u003eNew Jersey Monthly\u003c\/i\u003e, and \u003ci\u003eMain Line Today\u003c\/i\u003e. He resides just outside of Philadelphia, PA. His website is stevelegato.com.\u003c\/p\u003e","brand":"Quarry Books","offers":[{"title":"Default Title","offer_id":42698425401581,"sku":"9781592537761","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/products\/img_a0a7e023-9757-4377-97c0-939de8d322f7.jpg?v=1649900758","url":"https:\/\/sureshotbooks.com\/products\/the-butchers-apprentice-the-experts-guide-to-selecting-preparing-and-cooking-a-world-of-meat-9781592537761","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}